A tender, naturally flourless cake made with creamy Greek yogurt, almond flour, and plenty of fresh lemon, this simple dessert is bright, moist, and wonderfully delicate. The almond flour gives the cake a soft, slightly nutty texture, while Greek yogurt keeps every bite rich and tender without making it heavy.
With its fresh lemon flavor and lightly golden edges, this cake is perfect for afternoon tea, a weekend dessert, or whenever you want something homemade that feels special without requiring complicated ingredients.
Why You’ll Love This Cake
- Completely flourless and made with almond flour
- Moist and tender thanks to Greek yogurt
- Packed with fresh lemon flavor
- Easy to mix in one bowl
- Naturally nutty and lightly sweet
- Delicious served plain or with powdered sugar
- Wonderful with fresh berries or whipped cream
Ingredients
- 1 ½ cups almond flour
- ¾ cup granulated sugar
- 1 cup plain Greek yogurt
- 3 large eggs
- ¼ cup melted butter or neutral oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Optional for Serving
- Powdered sugar
- Fresh berries
- Whipped cream
- Thin lemon slices
- A little extra lemon zest
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease an 8-inch round cake pan and line the bottom with parchment paper. This makes removing the delicate cake much easier.
2. Combine the Wet Ingredients
In a large mixing bowl, whisk together the Greek yogurt, eggs, melted butter, sugar, lemon juice, lemon zest, and vanilla extract.
Whisk until the mixture is smooth and well combined.
3. Add the Dry Ingredients
Add the almond flour, baking powder, and salt.
Gently stir until everything is incorporated and you have a smooth, thick batter. Avoid overmixing.
4. Bake
Pour the batter into the prepared cake pan and smooth the top.
Bake for approximately 30–38 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted into the center should come out with a few moist crumbs rather than wet batter.
5. Cool
Let the cake cool in the pan for about 10–15 minutes.
Run a thin knife around the edges, then carefully remove the cake and transfer it to a wire rack to cool completely.
The cake will become easier to slice as it cools.
6. Finish and Serve
Once completely cooled, dust the top lightly with powdered sugar and add a little fresh lemon zest if desired.
Serve on its own or with fresh berries and a spoonful of whipped cream.
Tips for the Best Flourless Lemon Cake
Use finely ground almond flour: Fine almond flour gives the cake a smoother, more delicate crumb.
Use full-fat Greek yogurt: It provides the richest texture and helps keep the cake moist.
Fresh lemon is important: Freshly squeezed lemon juice and freshly grated zest give the cake a much brighter flavor than bottled lemon juice.
Don’t overbake: Because this cake is flourless, it can become dry if left in the oven too long. Remove it when the center is just set.
Let it cool before slicing: The cake continues to firm up as it cools, so waiting makes it much easier to get neat slices.
Easy Variations
Lemon Blueberry Cake
Fold about ¾ cup of fresh blueberries into the batter before baking.
Extra-Lemony Cake
For a stronger citrus flavor, add another teaspoon of lemon zest. You can also drizzle the cooled cake with a simple mixture of powdered sugar and lemon juice.
Almond Orange Cake
Replace half of the lemon zest with orange zest for a softer citrus flavor.
Berry-Topped Cake
Serve each slice with strawberries, raspberries, or blueberries for a fresh and colorful dessert.
How to Store It
Store the cooled cake in an airtight container in the refrigerator for up to 4 days.
Because of the Greek yogurt, it is best kept chilled. Allow individual slices to sit at room temperature for a few minutes before serving for the softest texture.
You can also freeze individual slices for up to 2 months. Wrap them well and thaw in the refrigerator before serving.
Final Thoughts
This Flourless Lemon Greek Yogurt Almond Cake is proof that a simple ingredient list can create an incredibly satisfying dessert. The combination of creamy Greek yogurt, naturally rich almond flour, and fresh lemon produces a cake that is soft, moist, lightly nutty, and full of bright citrus flavor.
Serve it with tea or coffee for an easy afternoon treat, or dress it up with berries and whipped cream for a beautiful dessert. It is simple enough for an ordinary day but delicious enough to make for guests.